-2 slices of multigrain bread
-bacon (as much as you fucking want)
-2 tbs pickled jalapenos, sliced
-2 tbs cream cheese
-1/2 cup Wisconsin smoked applewood cheddar
-2 pats of salted butter
(which I forgot to photograph)
Wow. Step 1. It feels like it’s been so long since I’ve wrote about you. You and your cheesy layer of goodness. You and you’re repetitive step that happens in every single post that I write. Step 1, you used to bore me and make me anxious with your repetitiveness, but now I’m happy to see you again. Am I drunk? Probably, thank god for spell check. But yea, sprinkle on half the cheese and listen to Dan Deacon.
Peter Piper pickled pepper time. Add some pickled jalapenos and start to get excited.
Then it’s everyone’s favorite time… BACON TIME. Yeah, yeah, yeah, I’ve read the food trends and think that all those people who say bacon is out can suck a D. I love it and I always will love it. It’s my main reason for not being vegetarian and it tastes amazing on everything that you put it on. Those haters need to shut up because this sandwich wouldn’t be the same without the smoked bacon goodness layer.
Now smear on a layer of cream cheese and close the sandwich. You should be getting really excited at this point.
Look how pretty it is! Turn your burner to medium and melt a pat of butter all up in that bitch. Add your sandwich in and smear it all around until the bread soaks up that buttery goodness.
Cook for a few minutes on each side and wait until it gets all golden and delicious and melty and oh my gahhhhhhhhh
When it’s done on both sides and the cheese is oozing out, take it off the heat and let it set for a minute to concentrate all those awesome flavors. Then eat it and don’t look back. Enjoy the moment, live it up, and keep it real. It’s good to be back. Thanks for keeping me excited about the blog, dear readers.